Chicken & Cauliflower:
4.5 lbs. chicken thighs (2kg- about 9)
3 whole heads of garlic, unpeeled and cut in half
1 head cauliflower, leaves removed & broken into pieces
4 limes, cut in half
1 tbsp. tequila (15ml – optional)
Salt & pepper to taste
Chopped cilantro for garnish
In a separate small mixing bowl, whisk together the olive oil, the juice of the limes and the tequila. Add the spent lime rinds to the pan. Brush the olive oil mixture over the chicken, garlic and cauliflower. Season with salt and pepper.
Place the pan in the heated oven uncovered and roast for 45 minutes.
While the chicken is roasting, prepare the queso dip by placing the canned tomatoes & Velveeta in a microwaveable bowl. Heat on high for 4 minutes, stopping at 1 minute intervals to stir the mixture. Keep warm and set aside until ready to serve the meal
Chicken is thoroughly cooked when the juices run clear when pierced with a fork. Remove the pan from the oven and place the chicken, garlic and cauliflower on a serving platter. Ladle over warmed queso dip or serve on the side. Garnish the chicken and cauliflower with chopped cilantro.